- PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.*refried beans at 58 degrees that were cooked on 1/21/16. Condemned 20 lbs
- Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.* food handler returned to the kitchen area and began cooking without washing hands
- All food handler drinks require a lid and a straw in addition to be stored below open foods not on prep surfaces
- Label all foods removed from original packaging
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.*provided department copy example. MUST employ 2 barriers and document
- Cover all foods in reach in cooler
- Must use all 3 compartments for proper ware washing. *no sanitizing step being used at time of inspection. *Showed dish washer how to set up sinks
- Use a thermometer for cooling/cooking/re heating/holding processes
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01/22/2016 | 69 |
- Observed bin of refried beans that were prepared yesterday to read at 54.3 degrees F. All other foods prepared days prior, being stored in same refrigerator, were reading at proper temperatures of 41 degrees F and below. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed brown coffee mug with spoon being stored on prep table. Ensure that all personal beverages are stored in a tight fitting cup with lid and straw. Ensure that all personal items are stored away or below any food prep, food contact surfaces
- Observed raw shrimp tail on top of uncovered cooked papa ranchera. Food was discarded on site. Observed rice, guisada, queso mexicano, red salsa, being stored in cold hold unit, to not be properly covered.
- Observed bucket with sanitizing solution storing cloth towels (in waitress station) to not read any bleach. Ensure that all sanitizing solutions used in establishment are properly prepared to read at 50-100ppm. Bleach water should be changed out every 2-4 hours depending on how often they are used.
- Observed utensils (i.e. spatulas, containers, refrigerator door handle, ice machine door, etc) to not be in good repair. Ensure to correct and remove items that are not in good repair.
- At beginning of inspection, food permit was not able to be publicly seen. Owner found license, which had fallen behind frame. Issue was corrected on site. Ensure that food permit is posted at all times in public view.
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08/18/2015 | 78 |
- Observed large container of refried beans, in refrigerator, that were prepared one day prior, to read at 62.9 degrees F. All other food in refrigerator was properly held at proper cold hold temperatures. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed several personal drinks on food prep areas, and on top of canned goods. Drinks were properly stored in a cup with a lid and a straw. Ensure that all personal items are stored away from food and food contact surfaces to prevent cross contamination.
- Although food was being properly covered, observed several items in all refrigeration units that were not being properly covered. Ensure that uncovered pan of pico de gallo, and uncovered pan of chorizo mexicano (cooked) being stored on top rack of refrigerator that was dripping water from condensation, onto boxed items, and being stored in same refrigerator that had dust debris on vent. Any food that is stored in refrigerators should be thoroughly covered in order to prevent cross contamination
- Prepared foods in refrigerator units had proper date marking labels with expiration dates. Caldo de pollo had expiration date of 5/8/2015. Today is 5/11/2015. Ensure that all food that is expired is discarded and not served for customers
- Observed bottle of aspirin being stored on rack above prep table. Ensure that all personal items and toxics are stored away from food and food contact/prapration surfaces
- Observed dishwasher to skip sanitizing step. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) Sanitizing solution that was being used at front waitress station did not read bleach. Ensure that proper guidelines as stated above are being followed for sanitization.
- Certified Food Manager was not present at time of inspection. Encouraged owner that it may be needed to obtain a second license, in order to follow proper requirements.
- Observed cloth towels being stored on prep tables without being in sanitizing solution. Ensure that all cloth towels are stored in sanitizer immediately after each use.
- License posted at time of inspection expired 9/2014. Owner stated that she had renewed and obtained license for 2015. Ensure that updated permit is posted in public view.
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05/11/2015 | 68 |
- Employees had no access to hand sink. Ensure hand sink is easily accessible. Employee preparing food and never once washed hands while inspection was conducted. Ensure to wash hands as frequently as needed properly.
- Employee was preparing food, changing tasks, with bare hands. Proper bare hand procedures were not performed. Ensure proper bare hand documentation is presented and properly followed.
- Observed raw steaks being stored in cold hold unit next to cut lettuce, and other ready to eat foods. Ensure to store all raw products away from ready to eat foods to prevent cross contamination.
- Hand sink was blocked with tray and food
- Hand soap not available at hand sink.
- Reach in refrigeration unit had much mold and dust debris on fans inside. Water was dripping from top. Ensrue that refrigeration units are cleaned thoroughly to prevent cross contamination.
- Observed cooked rice being stored in white grocery bags. Ensure that food is stored in food grade items only.
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12/03/2014 | 79 |
- food at cold hold unit were not at proper cold hold temperatures. Employees stated doors are opened and closed continuously and kitchen is hot. Food that is to be held at cold hold temperatures should be maintained at 41 degrees and below.
- Throughout inspection, employees were never observed to wash hands. Ensure that hands are being washed when switching tasks (i.e. cooking, preparing foods, donning new pair of gloves, handling personal items, etc) Hands should be washed with hot water (up to 100 degrees F) soap and dried properly wiht paper towels. No wiping of hands on cloth towels.
- Observed employee wash hands at three compartment sink. Ensure hand washing is only performed at hand sinks.
- Observed dirty utensils being stored in hand sink. Hand sink is only to be used for hand washing purposes.
- Observed personal beverages being stored on cutting board next to pico de gallo being cut and prepared. Observed personal beverage being stored on top of ice machine. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw (as they were at time of inspection) to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed powdered substance in unlabeled bag. Ensure that any ingredients, spices, etc are labeled with common name.
- Observed whole onions in black crate underneath prep table, to be spoiled. Ensure that all produce, food items used for service of customers and food preparation are in sound conditioni.
- Cold hold unit in front of kitchen, next to stove was not holding proper temperatures for potentially hazardous foods being stored in it. Foods read at 53 degrees F. Refrigeration unit did not read below 50 degrees F. Employee stated refrigerator doors are opened and closed continuously and that kitchen is hot. Ensure that all foods meant to be held at cold hold temperatures are stored at 41 degrees and below.
- Hand sink was blocked with mop leaning against it, mop bucket and rolling cart with dirty dishes in front of hand sink. No access available until harborage was removed from it. Ensure that hand sink is easily accessible at all times and that it is being used frequently.
- Sanitizing step was not being performed at ware washing station. Inspector explained to dishwasher how to properly wash all dishware including sanitizing station.
- Refrigeration units in front and back of kitchen were not clean and full of food debris and grease buildup. Ensure to thoroughly clean racks, inside and outside of refrigerators to prevent contamination of food being stored in them.
- Observed rice being stored in hot hold unit in plastic grocery bags. Ensure to only use food grade bags for storage of any food.
- Observed racks where clean dishes are stored and dried to be dirty. Ensure to thoroughly clean all items and surfaces where food is prepared, stored as well food contact surfaces.
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08/01/2014 | 67 |
- Observed open cups with personal beverages on food prep areas. Observed personal water bottles on areas where dry foods were being stored, tortillas we being made. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed opened box of raw bacon being stored next to cutting board where produce was being cut. Ensure that all raw products are stored/handled away from ready to eat foods to prevent any cross contamination.
- Observed prepared foods in refrigeration units, to not be properly covered. Ensure that all foods stored in refrigeration units are properly covered to prevent cross contamination.
- Observed containers being stored on hand sink. In order to wash hands, first had to remove containers. Ensure that hand sink is only used for hand washing purposes. Items should not be stored in or on hand sink.
- Observed several containers of prepared food from the day prior, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed hand sink to not be readily available. Was blocked with containers on it. Ensure that hand sink is readily available at all times in order to ensure and encourage proper and frequent hand washing procedures.
- Observed bottle of Ibuprofen stored next to dry foods and dishware/food prep area next to hot hold unit. Ensure that all toxic items are stored in an area away from food and food contact surfaces/prep areas.
- Observed employee improperly washing dishware. No sanitation was being performed. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Observed refrigeration gaskets and refrigeration units to be dirty with food debris on the inside. Ensure to properly clean and maintain sanitation on all food contact surfaces.
- Observed knife on prep table, to be heavily damaged on handle. Ensure that all utensils, dishware are in good repair. Items not in good repair are not to be used for service and preparation of food.
- Observed masa to be covered with white garbage bags. Ensure that only food grade items are used to be in contact with foods. trash bags are not allowed to be used.
- Observed container with sanitizing solution (bleached water) in front waitress area. Bleached water read above 200ppm. Ensure that any sanitizing solutions, such as bleached water, has a proper concentration of 50-100ppm.
- Observed cloth towels being used in kitchen, hanging from pockets of food preparers. Ensure that if cloth towels are to be used, that they are immediately stored in sanitizing solution, after being used. Bleached water at proper concentration of 50-100ppm.
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03/07/2014 | 76 |
- Observed employee wiping down hot hold area with dirty cloth towel. Employee did not wash hands after wiping surface down, prior to handling food for bare hand contact. Ensure to wash hands as frequently as needed in order to prevent cross contamination. Hand washing should be done between switching tasks.
- Observed employee handling ready to eat foods (i.e. tortillas) with bare hands Proper documentation was not present. If establishment is not to use a barrier (such as gloves, utensils, deli tissue, etc) the following should be present on a document: 1) the two barriers that will be used for proper hand washing procedures in order to touch ready to eat foods with bare hands. (i.e. double hand washing, hand sanitizer, nail brush, etc) 2) the corrective action that will occir if employees fail to follow proper procedures for bare hand contact (i.e. retrain employees, discard food that was improperly handled. 3) signatures of all kitchen employees stating their acknowledgement.
- Observed container of cooked rice being stored on top of container of raw beef, in refrigerator in back area. Ensure that all food is properly covered and ensure raw food is stored below any ready to eat/cooked prepared foods to prevent cross contamination.
- Observed clean plates being stored in hot hold compartment to be next to raw shell of eggs, with raw egg. Ensure that all clean dish ware is stored in an area away from any possible raw food cross contamination.
- Observed hand sink in men's restroom to not have paper towels. Ensure to provide all hand sinks with paper towels at all times.
- Observed sanitizing solution at waitress station to be of high concentration between 100-200ppm. Ensure that sanitizing solution, if using bleached water, is at a concentration of 50-100ppm.
- At time of inspection, a certified food manager was not present. Ensure a certified food manager is present during all hours of operation.
- Observe knives being stored inbetween cold hold unit and wall. Ensure that all utensils are stored in clean and sanitized surfaces to prevent contamination.
- Observed a dead fly in container of raw shrimp, stored in cold hold unit. Shrimp was discarded. Ensure all food is kept in sound condition.
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10/28/2013 | 76 |
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